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Angel Yeast has inaugurated its new, automated yeast protein production line at the Baiyang Biotechnology Park in Yichang, Hubei, China.

The facility has an annual production capacity of 11,000 tons of high-purity yeast protein, with a protein content exceeding 80%, and capacity has the potential to expand in the future.

Angel Yeast – which is headquartered in China, with 33 facilities in total across the globe – said the milestone marks a key step in meeting growing demand for sustainable protein worldwide.

It highlighted the growing priority of protein innovation across the food sector, with leading companies integrating multi-functional protein solutions into their product portfolios.

Angel Yeast’s protein is produced using advanced bio-fermentation technology. The new production line integrates modern control technologies, enabling full-process automation through fermentation, autolysis, separation and drying. It provides an end-to-end production system encompassing raw materials, packaging and warehousing.

The entire manufacturing process takes place in controlled fermentation tanks, making it independent of climate, season or location. This enables efficient year-round production.

The company’s yeast protein product, AngeoPro, received FoodBev Media’s ‘Best Ingredient Innovation’ award in the 2025 World Food Innovation Awards.

It is described as a versatile solution that is rich in complete amino acids and dietary fibre, with a clean taste profile that is free from off notes and enables direct consumption or blending with plant proteins like soya. It can also be blended with whey for hybrid applications.

Li Ku, general manager of Angel Yeast’s Protein Nutrition and Flavoring Technology Center, said: “As global priorities continue to shift toward health, nutrition and sustainability, we see unprecedented market potential for yeast protein”.

“We will continue to accelerate production expansion to deliver more innovative, high-quality and dependable yeast protein solutions to customers and consumers worldwide and help drive a more sustainable future for the global food industry.”